Korean Traditional Pressed Cookies (Dasik)

To make the pink color, soak dried Omija berries in water. This can be done overnight for a deeper color.

In a dry pan over medium heat, toast the glutinous rice flour for about 2 minutes, stirring constantly. The flour will become slightly creamy in color and smell nutty. Remove from heat and place in a bowl.

Add 1 tablespoon of the strained Omija water and 1 tablespoon plus 1 teaspoon of honey to the toasted rice flour. Mix with a spoon first, then knead with your hands to form a dough.

Take small pieces of the pink dough, press them firmly into the dasik mold, level the surface, then push them out to reveal the pattern.

Wash the split green peas and toast them in a dry pan over medium heat for about 5 minutes, stirring constantly until they are crunchy and smell nutty.

Let the toasted peas cool, then grind them in a blender until they become a fine powder.

In a bowl, combine the green pea powder with honey and mix well to form a dough.

Press small pieces of the green dough into the mold and push them out.

Wash the raw black sesame seeds and toast them in a dry pan over medium heat for 6-7 minutes until they are crunchy and fragrant.

Grind the toasted sesame seeds in a blender, then sift through a fine-mesh strainer to get a very fine powder.

Mix the sifted black sesame powder with honey until a dough forms.

Press small pieces of the black dough into the mold and push them out.

Combine the pine pollen powder with honey and mix well to form a dough. No cooking is required for the pine pollen.

Press small pieces of the yellow dough into the mold and push them out.